APRENDER

The enslaved Africans brought new cooking styles, techniques, items, knowledge and re-memory of tastes. They brought creativity by using products and practices from the new world and connecting it with styles and flavors from Africa to form new culinary traditions. Unquestionably our senses keep traditions alive and food is indeed involved in all the senses, this we can see in the African culinary imprint as it permeates through Latin American life sustenance- it’s food.

​

The African food influences can be seen in staple foods, spices and flavorings across the region. The use of rice and rice cultivation which came across from the Sene-Gambia region during the 1500-1888 slave trade. The hearty use of the tuber root vegetables of yams-yuca-malanga, okra, sesame seeds, plantain, Jamaica, tamarind, banana, black eye beans and spices like ginger, garlic, onions, nutmeg, clove, cinnamon, coconut milk, palm oil and peppers are some of the main ingredients in Afro-Latino culinary traditions.

 

(excerpt from Anyanwu 2023 doctoral dissertation “All the Salsa in Between…”) 

​

​

Culinary Influences from Africa to Latin America

​

Cuba- Fufu, Funche, tostones, quimbombó, yuca (malanga)

​

Puerto Rico- Mofongo, Guingambo Guisado

​

Dominican Republic- Hoja, Name. Mangu

​

Mexico- Mogo Mogo, black eyed beans in Guanajates, Tamales, aguas frescas

​

Garifunas (Guatemala, Honduras, Nicaragua)- Machuca, Dharasa, Tapado

​

Costa Rica- Gallo Pinto, Rondon

​

Panama- Seafood Guacho, Sao, Breadfruit and Saltfish, Rondon

​

Colombia- Pekao Ngoisao Ku Koko (fish in coco juice), Rondon, Cocada, Mondongo, sancocho colombiano

​

Venezuela- Sancocho venezolano, Rondon

​

Ecuador- Encocado

​

Perú- Anticucho, Picarones, Carapulcra con sopa seca (potato spicy peanut soup), Tacu Tacu

​

Chile- Sopaipillas

​

Argentina- Fataya (Senegalese) empanada

​

Brazil- Quindins, Acaçá, Acarajé, Xinxim de Galinha, Vatapá, Caruru, Quiabo, Moqueca, Feijoada

​

El Salvador- Chanfaina